The effect of salts NaCl, CaCl2 KCl, CH3 CO2 Na and NaNO3 on the emulsifying properties of
Adansonia digitata (Baobab) flour were investigated. Simple and objective means that allowed precise
determination of the inversion point was used in investigating the capacity of the protein to emulsify fat. Its
relative efficiency as emulsion stabilizer was also investigated. Results showed that the emulsion capacity
decreased with increase in salt concentrations and also there was a decrease in emulsion stability as time
increased and increase in stability as concentration increased.